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Archive for Sham Tseng

Sham Tseng Double Cluster

Jun26

An update after returning to the 1940s hooker motel for more awesome Chinese BBQ.

Click here to find out what it’s all about.

Jeff ordered a Pig Head for the fun of it.

Related posts:

  1. NC Peking Duck – Double Duck part 2
  2. Jiang Nan Spring Double Dinner
  3. OOToro Double
  4. Happy Duck – Double Duck part 1
  5. Homestyle Korean Double Dinner
By: agavin
Comments (0)
Posted in: Food
Tagged as: bbq, Chinese BBQ, SGV, Sham Tseng

Best BBQ Ever?

Mar13

Restaurant: Sham Tseng BBQ

Location:634 Garvey Ave, Monterey Park, CA 91754. (626) 289-4858

Date: February 12 & October 22, 2017 & July 21, 2019 & November 13, 2022

Cuisine: Chinese BBQ

Rating: Best BBQ fowl and pig!

_

One of the first Hedonist Chinese diners I ever went to — 5 or more years ago! — was at Sham Tseng, but back when they had a different location.

Now that is closed and they have only (I think) their original location — which we have been to a whole mess of times.

It’s not much to look at, a sort of BBQ shack.

Check out the glamour!

But we had the “private room” — I’m chuckling even now. Back in the parking lot, in this sort of strip mall hooker motel like apartment building, up the shady stairs…

Down the creepy hall…

And even mysteriously for lease is…

The glorious interior two room “palace.”

Oh yeah!

1A4A8640-Pano

On a night in 2022.

Various sauces.

1A4A8621
Peanuts.

Beef tendon and pig ear. Not my favorites. I actually love beef tendon, but in spicy sauce where it’s chew is complemented by some flavor.
7U1A4199
Corn Soup (7/21/19). A corn egg drop soup. Light and delicious.

1A4A8628
Jeff ordered a Pig Head for the fun of it.

7U1A4170
Suckling pig. Now this some seriously amazing pig. Super little, incredibly crispy skin, super tender meat. Sham Tseng knows how to BBQ!

Oink!

1A4A8632
Garlic, Ginger, and Scallion Lobster on Chow Mein. The lobster sauce was very nice with a great ginger flavor. The lobster meat itself was well cooked. However, the lobster was tiny and so there was almost no tail and it was hard to get the meat out of the body. The crispy noodles were insanely good.

Lobster in black pepper sauce. Fine, although not their speciality.
7U1A4206
Lobster with garlic ginger sauce and noodles (7/21/19). This was a better lobster prep for them, although a bit of a tough beast, the sauce on the noodles was excellent.

7U1A4247
Roast goose (2 pictures). This was an incredible dish too. Super moist and great crunchy skin. Eaten with the sweet orange sauce.

1A4A8678
Pigs Feet. Yarom ordered the pig’s feet again. Gross. No meat. Only the flabby gelatenous bits and bone. Extremely sweet soy sauce similar to a Shanghai style sauce.

1A4A8684
Crispy pig leg (front). Incredibly delicious crispy bits of pig with a healthy big or porcine goodness. Great dish.
7U1A4189
Fried bits (7/21/19), including tofu, chewy chicken bits, and maybe squid.

1A4A8653
Walnut Shrimp. Some of the most delicious walnut shrimp. Super super puffy fry and loaded with sugary mayo. Certainly a guilty pleasure.

Egg yolk salt shrimp. A little too heavy for my taste.

1A4A8648
Salted Egg Yolk Crab. A frozen Dungeness Crab because Yarom was too cheap to pay for the much better live crab. The fry was very heavy, grainy, salty, with a bit of funky fish sauce taste. I didn’t like it at all. The meat was meally and fell apart. Not a good dish.

Fried fish bits with garlic. Not bad.
7U1A4210
Different fish bits with green onion (7/21/19). Really delicious.

This chili oil isn’t nearly as good as mine.

1A4A8692
7 flavor lamb chop. Actually spicy, well done, very tender, and really really tasty. These were so good they must have been rolled in “flavor” (MSG). Hard not to like.

Roast chicken. Some of the best straight up chicken I’ve had! Again cooked perfectly.

1A4A8671
Salt and lemon for the bird.

1A4A8697
Roast Squab. Very nice crispy and meaty squab. Excellent.

Hyper fried pork or such. Actually pretty darn tasty.

The party spread even to the staff.

Green beans. Fine.

1A0A4976
Chinese broccoli (10/22/17). Fairly typical Chinese green.
1A0A5008
Pea tendrils with garlic (10/22/17). I like this kind of colon sweeper better.
7U1A4256
Chinese broccoli (and regular broccoli?) with mushrooms in velvet sauce (7/21/19).
1A0A5013
Rice noodles with chicken (10/22/17). Vaguely sweet.

Singapore noodles. Nice version of this curry flavored dish.

Fried rice with everything.
1A4A8702
Shrimp fried rice.
1A0A5004
Fried rice with salty fish and chicken.

Ma Po tofu. Not very spicy sort of goopy version.

1A4A8660
Eggs with Tomato. Gross version. Tasted like they dumped ketchup and straight sugar in the dish. Incredibly sweet — which was gross. This dish can be nice when it isn’t sweet.

Buns and sauce for the peking duck!

Peking duck. Some more stunning poultry! Fabulous and as good as Tasty Duck.
1A0A4967
Different presentation on 10/22/17.

Duck meat.
7U1A4235
t

Steam fish. A bit dull, but perfectly cooked.
7U1A4255
Beef stew (7/21/19). Don’t know what else to call this, but pretty much… beef stew.

1A4A8705
Beef Tendon Curry. I really enjoyed this dish. The tendons were almost all tendon which isn’t for everyone and while the curry wasn’t as awesome as the Henry’s version of this same dish it was quite good. Certainly an excellent dish.
1A0A5018
Chewy fried rice balls with red bean inside (10/22/17). What historically passed for dessert in China.

Lemon meringue pie. Yep. Not sure why, but it was fine.

Confetti cake. Even odder.

7U1A4270
Radical new flavor: Gianduja Extra Virgin Olive Oil — a tricky high fat EVOO base made with 2014 Giuseppe Quintarelli Olive Oil and layered with house-made Piedmontese Hazelnut and Valrhona Chocolate Ganache — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #evoo #OiliveOil #Quintarelli #SavorySweet #ganache #valrhona #chocolate #hazelnut

Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

1A4A8713
Triple Chocolate Cloud, Basque Cheesecake, and Limon au Current.

Overall the private room is a fun time at Sham Tseng — although it almost guarantees the dreaded “2 table” vibe which I think severely reduces the fun at SGV Chinese. Downstairs is a crowded mess and basically 2 tops. And while most of their non-BBQ dishes are just fine (solid, but nothing amazing), their BBQ poultry and pig is off the charts great — really really good.

On the 11/13/22 meal it was even more clear how much of a division there was between their BBQ (birds and pig) dishes and the rest. All of the former: whole pig, pig leg, duck, squab, goose, chicken were fabulous, first in class, but the seafood dishes kinda sucked. Plus some totally bad or wasteoid dishes like the bad eggs and the soy sauce pig’s feet. The ordering was not particularly well planned.

Still, with the right care this can be an amazing and special place.

For more crazy Hedonist dinners here!

For more LA Chinese dining reviews click here.

 

1A0A5022
Remnants from a table of old folks too senior to finish their food hedonist style.

Below is a slew of wines. I’m feeling too lazy to catalog them:


I brought the Rav.


And I brought this too. Not enough fruit.










7U1A4213

 

Related posts:

  1. Elite New Years
  2. Palace of Pepper
  3. Silk Road Journeys – Shaanxi Gourmet
  4. Hedonists Cook the Goose
  5. Hedonists go to Beijing
By: agavin
Comments (2)
Posted in: Food
Tagged as: Chinese BBQ, hedonists, Peking Duck, Sham Tseng, suckling pig

Hedonists Cook the Goose

Dec19

Restaurant: Sham Tseng BBQ

Location: 203 West Valley Blvd, Alhambra, CA. 626-289-4858

Date: December 17, 2012

Cuisine: Cantonese Chinese

Rating: Awesome goose!

_

It’s time for the next Hedonist adventure, this time out into the San Gabriel Valley for some really serious Cantonese.


The interior is typical of Inland Empire Chinese restaurants.


We had a private room and (for a Chinese restaurant) excellent service.


The menu. Haha. You can find one in English here.


Parker 90. “This 100% Semillon made from relatively young vines in the Haut-Brion vineyard is crisp, steely, with plenty of grapefruit, lemon zest, and white currants in a medium-bodied, fresh, lively style.” Very youthful for a 15 year-old white, it had plenty of mineralogy and floral components.


These peppers were on the table in case things grew too bland.


The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon’s NV Brut Rose is a reliably tasty wine.


c

A bonus wine from my cellar, “Incorporating fruit principally from Wehlener Nonnenberg, Graacher Himmelreich, and Bernkasteler Johannisbrunnchen, the generic Prum 2010 Riesling Kabinett displays an archetypal Mosel Riesling nose of fresh apple, lemon, and clover allied to faintly cheesy, leesy youthful “stink”; and comes to the palate bright and zippy, with hints of wet stone, and prominent cyanic piquancy of apple pit invigoratingly extending its mouthwateringly juicy, if tart and relatively simple finish.”


And another lovely Riesling, this one with more age and sweetness. As I’ve said before, Riesling pairs very nicely with Asian food.


Sliced suckling pig. The layer of fat notwithstanding, this was some delectable stuff. It had the plum based duck sauce on the side too which I love.


Another white, in the Sancerre style more or less.


A vegetarian dish combining mixed Chinese vegetables and this kind of spongy stuff I’ve had lots of times but have no idea what it is. It’s one of those textural Asian ingredients that is a bit weird to the American palette.


Some more whites.


Crispy roast goose with sweet sauce. This stuff was awesome, like Peking duck, minus the pancakes, but even darker and richer. It went perfectly with the sweet sauce too.


Parker 92, “The 2002 Pinot Noir Kistler Vineyard offers wonderful sweet raspberry and cherry fruit with a hint of framboise, a deep plum/ruby/purple color, medium body, and good vibrancy in a medium to full-bodied, feminine style.”

Not bad for a new world pinot, and in the Burgundy style. Of course it’s no Burgundy.


Parker 91-93, “Following the brilliant success of Kistler’s 2007s, Steve Kistler and his sidekick, Mark Bixler, deserve kudos for what they have achieved in the more challenging 2008 vintage. This is the first vintage in which 100% of the fermentations were indigenous, and, fortunately, all their Sonoma Coast vineyards were far enough south that they were not tainted by any of the smoke from the ferocious fires that spread through Mendocino. The 2008s appear to be slightly more fruit-forward, with a touch less minerality than the 2007s.”


Duck tongue in spicy oil. These looked disgusting. The idea is repulsive, but hey, they tasted pretty damn good. Sweet and very fried.


The last of the new world pinots.


Soy sauce crispy quail. Also very good, although there is that high bone to meat ratio that is always the case with small birds.


From my cellar, the first of the “real” pinots. Burghound 95, “A perfumed, complex and mostly still primary nose offers up earthy red berry fruit, underbrush and a touch of animale that can also be found on the generous and quite fleshy flavors that possess excellent volume as well as buckets of dry extract that almost render the firm and ripe tannins invisible on the massively long finish. Wow, this is a stunner of a wine with still plenty of upside potential remaining.”


Shredded potato with dried chili. It is what it is.


This Burg was my favorite wine of the night and, alas, I didn’t bring it. It had mellowed into that wonderful brick colored secondary flavor vibe that older Burgundy gets. Lovely.


Green Mustard greens with garlic in supreme broth.


From my cellar. This puppy was still a bit closed and the fruit was hiding. Nice, but it should have been better.


Deep Fried Crispy Intestine with Fruit Nectar. Okay, this stuff LOOKS nasty. It tasted so fried that you couldn’t really tell what it was. I’m still feeling a little queazy.


Another grand cru. Parker 91-93, “The Bocquenet 2005 Echezeaux – from high up in the Rouges du Bas section, adjoining Les Beaux Monts – exhibits abundant, nose- and palate-filling black fruits, prominent sweet spiciness, formidable though fine tannins, and a long, sweet, smoky, very lightly cooked and caramelized finish that is sumptuous even with the tannins. It will take years for them to round out, but some progress may well be made in tank prior to bottling.”


Goose intestine stir fried with green onions.


Parker 93, “Based on the strength of his 1994s, proprietor Roman Bratasiuk was named one of my “Wine Producers of the Year” in issue #108. His skill in turning old head-pruned vines into majestic wines of extraordinary richness and purity has been confirmed with the release of the 1995s. These wines are massive and rich as well as extraordinarily well-balanced and pure. I have never tasted an Australian Merlot that was more concentrated than Penfold’s Grange, a Shiraz-based wine. Clarendon Hills’ 1995 Merlot (250 cases available for America) is an opaque purple-colored wine with a knock-out nose of raspberry liqueur, chocolate, smoke, and spice. The wine is enormously extracted with a density and texture reminiscent of pre-1976 vintages of Petrus. Sumptuous, and almost over the top in its richness and density, this unctuously thick, full-bodied wine is fabulous to smell, taste, and consume. This is great stuff! As youthful as this Merlot is, I have no doubt it will last for 15 or more years. These are amazing wines.”


Crispy tofu with 3 ingredient. This stuff was pretty good. Very soft and fluffy, like tofu marshmallows.


Parker 90,”The 1999 Altagracia, a 100% Cabernet Sauvignon cuvee from estate vineyards, is the debut vintage. The wine is medium to full-bodied, with low acidity, and plump, sweet, pure, black currant fruit intermixed with mineral and licorice notes. This delicious Cabernet is on a faster revolutionary track than its more profound sibling, the celebrated Eisele Vineyard Cabernet Sauvignon.”


Crispy fried frogs. They tasted like fry but had all sorts of little bones inside.


Parker 91, “Smoke, cedar, tobacco and earthiness are among the nuances that come to life in the estate’s 1999 Barbera d’Asti Vigna del Noce. Some of the primary fruit has melted away, resulting in a highly complex, engaging Barbera that is very rewarding to drink now.”


Honey BBQ Ribs with Black pepper. Good stuff. Another of my favorite dishes. A tad chewy, but very tasty (and fried).


Parker 93, “This is unquestionably a profound Grand-Puy-Lacoste, but it is excruciatingly backward. It reveals an essence of creme de cassis character which sets it apart from other Pauillacs. The wine is displaying plenty of tannin, huge body, and sweet black currant fruit intermixed with minerals and subtle oak. Massive, extremely structured, and with 25-30 or more years of longevity, this immensely-styled Grand-Puy-Lacoste will require 7-8 years of patience, perhaps longer. A superb, classic Pauillac.”


Goose webs (feet) in brown sauce. Ick!


Another new world red I don’t know much about.


Crispy fried fish. Good, and again, very fried.


One of those Rhone style new non-AOC French wines. Not unlike their Spanish counterparts, these are big, bold, grapey beasts.


Sweet and sour pork. Also really tasty, because of all that fry. There were little bones and gristle bits in here, so you kind of gnaw pleasantly on them.


A big, bold classic Saint-Joseph. A bit rustic, but full of flavor.

Black cod with Ginger, Green Onion & Dry Bean Stick.



This was way, way too young, but it is a raison/grape monster and actually fairly enjoyable. Imagine mixing Welches Grape Concentrate with a 1/4 the water you should.

Parker 94, “The 2009 Bone Rock is a round, enticing red laced with sweet, succulent dark cherries, plums, flowers and spices. It shows remarkable intensity and fabulous balance. Bone Rock is made from the first blocks planted in the James Berry vineyard and is predominantly Syrah, while the James Berry Vineyard (the wine) is Grenache focused. In 2009 the blend was 57% Syrah, 31% Mourvedre and 12% Grenache. The Syrah component was vinified with 100% stems and saw a maceration lasting 50 days. The wine was aged in 60% new oak. Smith bottled the 2009 in May 2011, earlier than the norm (around 30 months), as he wanted to preserve the freshness he had in the tannins.”


Red cod with soy sauce and green onion. Another fish. I think half of this one was actually our fried fish! Pretty typical Chinese whole fish in this prep.


Mango pudding. These were tasty little mango cups. There was some sweetened condensed milk on the side too one could add on top. A nice finish.

Overall, this was fabulous fun, food, and wine. There were a number of really outstanding dishes (like the goose, roast pig, etc) and everything was well executed — even if a few were a little squirmy for my taste (intestines!). Things were very fried, but that’s this cuisine. I actually like many other regional cuisines in China better than Cantonese. Szechuan for example, but that didn’t stop this from being a wonderful meal.

Umm, that goose was so good!

For more crazy Hedonist and Foodie Club meals.

For more LA dining reviews click here.

Yes, he’s chomping down on a goose foot!

Related posts:

  1. Hedonists Boil Up Some Crab
  2. Totoraku – Hedonists Beef Up
  3. Hedonists at Jitlada
  4. Hedonists at La Paella
  5. Hedonists at Dahab
By: agavin
Comments (10)
Posted in: Food
Tagged as: Barbecue, bbq, Chinese cuisine, Foodie Club, Goose, hedonists, Riesling, Roast Goose, Sham Tseng, suckling pig, Wine tasting descriptors
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